VEGETABLE RECIPE - 663
CAULIFLOWER AND
BROCCOLI COMBO
DRESSING:
2 c. dairy sour cream or plain yogurt
1 tbsp. mayonnaise
1/4 c. chopped celery
1/4 c. diced red onion
1 (1/2 oz.) pkg. dry buttermilk salad dressing mix
SALAD:
1 med. head cauliflower, washed and separated into flowerets
1 bunch broccoli, washed and
separated into flowerets
Prepare dressing: stir sour cream, mayonnaise, celery, onion and dressing mix. Prepare salad:
Combine cauliflower and broccoli.
Pour dressing over salad and toss.
Refrigerate.
1012 servings.
VEGETABLE RECIPE - 664
"POLISH"
TOMATOES
6 lg. ripe tomatoes
1 sm. onion, minced
1 tsp. fresh or 1 tsp. dried basil
1 1/2 tsp. fresh or 1/2 tsp. dried
dill weed
1 tbsp. fresh or 1 tsp. dried parsley
4 tbsp. olive oil
3 tbsp. wine vinegar
Salt and pepper
Slice tomatoes into wedges.
Put them in a bowl with the minced onion.
In a
jar, put the herbs, oil and vinegar and shake well.
Pour over the tomatoes and toss to coat evenly.
Salt and pepper to taste.
This is one of the best ways to serve tomatoes when your garden is full of them!
Delicious!
VEGETABLE RECIPE - 665
SQUASH BISQUE
1 sm. butternut squash, peeled, seeded and sliced
1 stalk celery
1 apple, peeled and sliced
1 sm. potato, peeled and sliced
1 sm. onion, peeled and sliced
1 med. carrot, peeled and sliced
1/4 tsp. oregano
1/4 tsp. rosemary
14 1/2 oz. can chicken broth
3/4 c. skim milk
Combine first 9 ingredients, cover and simmer 2030 minutes until vegetables
are tender.
Process in blender until smooth.
Return to pan, stir in milk and cook over low heat until thoroughly heated.
|